ВИБІР ТА ОБҐРУНТУВАННЯ СКЛАДУ БІЛКОВОЇ ДОБАВКИ ІЗ ЗАСТОСУВАННЯМ ПРИНЦИПІВ ХАРЧОВОЇ КОМБІНАТОРИКИ.

The comparative characteristic of plant and animal proteins is presented in this article. These additives are used in the manufacture of all kinds of meat products and it results in the extension of the range of proposed additives, improving their functional properties and increasing the level of safety. The soy proteins are the most widely used vegetable proteins, the purpose of their using is to reduce the cost of finished products and stabilize the formulation. Animal proteins have a different origin (collagen, dairy, blood plasma), which causes a variety of technological processes and a wider range of applications compare with a soya analogues. It is very important to distinguish the concept of animal protein as an integral chemical compound of all living organisms and the preparation of animal protein – a technological ingredient in meat products. Moreover, animal proteins of full value have substantially higher biological value than plant proteins, are better balanced by the amino acid composition, are good emulsifiers, allow processing of low-grade fatty raw materials, improve the consistency and plasticity of minced meat, increase the organoleptic properties of finished products, increase yield, allow to reduce the cost of the products significantly. An analysis of recent studies and publications suggests the possibility of using poultry meat proteins from various anatomical parts as a good formulation and protein filler for sausage production. Shows are compositions that were created by combining animal and vegetable protein. The rational mass fraction of an addition of 80:20 plant and animal protein is established, which allows processing of low-value raw materials, improve the consistency, plasticity (viscosity) of minced meat, improves the organoleptic properties of finished products, increases output, allow to significantly reduce the cost price of the product. The results of the influence of the additives on functional and technological properties and organoleptic parameters of meat products are presented. It has been shown that the composition of the composition of plant and animal protein in the ratio of 80:20 has the best solubility and water retentionability. Buffer solutions with a pH of 4.1 and a pH of 6.55 were used to maintain the pH of the medium of the additive (created composition). In the article the questions of practical use of proteins of plant and animal originin technologies of production of sausage products from poultry meat are considered. [ABSTRACT FROM AUTHOR]